Festive Brussels

Festive Brussels

Serves: 3-4   300g brussels sprouts 1 tablespoon olive oil Pinch salt 1 teaspoon wholegrain mustard 2 tablespoons flaked almonds, toasted 1 tablespoons dried cranberries, chopped Fresh parsley / mint Slice the brussels sprouts in half vertically.  Heat the olive oil in a large non-stick pan and add the brussels, cut side down. Fry for […]

Simple Lemon Garlic Spinach

Serves 2, as side Ingredients (285 g) fresh Spinach, about 12 cups1 Tablespoon (15 ml) Olive Oil3 cloves Garlic , minced or slicedzest of 1 medium Lemon1 Tablespoon (15 ml) fresh Lemon JuiceKosher Salt , to tastefresh cracked Black Pepper , to taste(optional) red Chili Flakes Instructions Heat large frying pan on medium heat. Add […]

Vegan Creamed Spinach

Serves 4, as side 2 cups tightly packed with defrosted spinach, about 450–500 g1 tablespoon coconut oil or 2 tablespoons of olive oil1 large brown onion, thinly sliced2/3 teaspoon sea salt2 large cloves of garlic, finely diced1 teaspoon mild curry powder1/2 cup coconut cream (the thickened part from the can)1 tablespoon lemon juice Defrost spinach […]

Mashed Cauliflower and Spinach

Ingredients2 cups baby spinach, fresh1 large head cauliflower1/8 tsp. garlic powder1 cup onion ¼ tsp. black pepper½ tsp. salt2 tbsp. olive oil, extra virgin Method• Bring a medium pot of salted water to a boil and add cauliflower. Cook until tender, about ten minutes• While cauliflower is cooking, heat medium sauté pan over medium heat […]

Roasted Tomato and Red Onion Soup With Oregano Oil

Serves 4 to 6Prep Time 5 minutesCooking time 1 hour Ingredients – soup1kg mixed and vert ripe tomatoes2 medium-sized red onions, roughly chopped1 red pepper, deseeded and roughly chopped (optional)6 to 8 garlic cloves3 to 4 sprigs fresh thyme or 1 tsp dried1 sprig fresh rosemary2 Tbsp olive ol2 Tbsp balsamic vinegarHealthy natural sweetener, to […]

A Delicious and Powerful Salad

Ingredients for salad: 2 cups baby spinach  2 cups red cabbage, shredded ½ red onion, thinly sliced 1 apple, chopped into small pieces 1 cup fresh or frozen blueberries ½ cup macadamia nuts, halved, slightly roasted 2 Tbsp sunflower and pumpkin seeds, roasted Ingredients for dressing:  ½ cup olive oil  ¼ cup apple cider vinegar  […]

Christmas Spinach Salad

Serves 4 Ingredients: 300g baby spinach  2 avos, peeled a pitted 200g strawberries 100g chevin goat’s cheese 100g peanut brittle Balsamic glaze, to taste Method:  Wash spinach leaves and place into a serving bowl or on a platter. Cut the avo into cubes and layer on the spinach. Hull ad halve the strawberries and place […]

Pickled Cauliflower and Broccoli Salad

Serves 4  Ingredients: 3 ½ cups cauliflower florets 3 ½ cups broccoli florets  1 avocado, peeled and pitted ¼ cup cranberries, dried ¼ cup pumpkin seeds, toasted 1 tablespoon olive oil salt to taste Pepper to taste For pickling: 1 cup apple cidered vinegar ¼ cup water Optional: 1 tablespoon honey  Method:  Lightly steam cauliflower […]

Rocket and Raspberry Salad

Serves 4 to 6 Ingredients: For the vinaigrette 1 tsp turmeric ½ tsp chopped garlic 6 tablespoons olive oil  ½ large orange  1 tablespoon honey  1 ½ tablespoons balsamic vinegar 1 tsp Dijon mustard  Salt to taste Pepper to taste  For the salad 4 cups fresh baby rocket ¾ cup blueberries ¾ cup fresh raspberries […]

Jewelled Beetroot Slaw

Serves 8  8 small beetroots  ½ medium white cabbage, thinly sliced (about 4 cups)  Dressing  ½ cup apple cider vinegar  2T Dijon Mustad  Grated peel of 2 oranges  2T Honey  ½ cup Oil  Salt and pepper  2t caraway seeds Dressing  Whisk together the apple cider vinegar, Dijon mustard, grated orange peel and honey in a […]

Warm Winter Root Salad

Serves 4 to 6  Ingredients: For the roasted Brussels sprouts;  3 Tbs. olive oil  3 cups Brussels sprouts, ends trimmed, yellow leaves removed Salt, to taste  For the roasted butternut squash:  2 Tbs. olive oil  3 ½ cups butternut squash, peeled, seeded and cut into 2cm squares  2 Tbs. honey  ½ Tbs. cumin  ½ tsp. […]

Warm Kale and Mushroom Salad

6 cups thinly sliced kale, tough stems removed  2T coconut oil  ½ cup chopped onion  1 ½ cups sliced button mushrooms  2T apple cider vinegar  2T whole-grain mustard  Salt and pepper to taste  Place coconut oil in pan and cook, stirring for 2 minutes.  Add mushrooms and cook, stirring, until softened, about 2 minutes more.  […]

Immune Boosting Broccoli Soup

YIELD: 4 SERVINGS Prep time 10 minutes  Cook time 20 minutes  Total time 30 minutes INGREDIENTS  3 tablespoons extra-virgin olive oil  1 large leek, sliced (white and light green parts only)  1 small onion, chopped  2 cloves garlic, smashed and minced  1 large carrot, chopped  1 celery stalk, chopped  2 cups broccoli, chopped  2 cups […]

Turmeric Cumin Roasted Cauliflower Bites

1 large head cauliflower, cut into bite size florets  4T Avo Oil/ Coconut Oil/ Olive Oil  2T Ground Cumin  2T Ground Turmeric  Salt and Pepper to Taste  Optional: Fresh chopped parsley, cilantro and mint for garnish  Optional: 1/2t red pepper chili flakes to add some spice  Preheat oven to 200 degrees Celsius  In a large […]

Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño

YIELD 4–6 servings Total Time: 45 minutes  INGREDIENTS 1 head cauliflower, quartered, cored, and cut into bite-size florets 3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and freshly cracked pepper 1 lemon 1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped 1 tablespoon capers 1 jalapeño, seeded and thinly […]

Roasted Brussels Sprouts Miso Sesame Glaze

Makes 3 to 4 servings  4 cups Roasted Brussels Sprouts  120ml Tamari – Non-GMO, Gluten-Free Soya Sauce  1T Sesame Seeds  30ml Grapeseed Oil (More stable/ Olive Oil 1 Pinch Kosher Salt  1 Pinch ground Black Pepper  Preheat oven to 200 Degrees Celsius  Toss together ingredients in large mixing bowl. Transfer mixture to baking sheet and […]

Roasted Broccoli

1 large head Broccoli  3 garlic cloves minced 3T Olive Oil  Juice from half lemon  Salt and black pepper to taste  Preheat oven to 200 degrees Celsius. In a large bowl, combine broccoli florets and garlic. Drizzle with olive oil and fresh lemon juice. Toss until florets are well coated.  Arrange broccoli florets on a […]

Raw Spinach and Red Cabbage Salad

Serves 4 to 6  Ingredients 2 cups baby spinach, washed 2 red peppers, deseeded 1 large carrot, peeled 3 baby marrows 1 cup red cabbage, thinly sliced Juice of 1 lemon  3 tablespoons sesame seeds 1 tablespoon cashew nuts, chopped Dressing  1 carrot, peeled and roughly chopped ¼ onion, peeled and roughly chopped 1 tablespoon […]

Oriental Red Cabbage

Serves 4 to 6  Ingredients 1 medium to large red cabbage  1 Tbs. macadamia oil (or any other oil of choice)  1 Tbs. garlic, chopped 1 tsp. sea salt  1 tsp. black pepper 1/3  cup balsamic vinegar ¼ cup tarami sauce  1 Tbs. cumin  Garish   Method Preheat the oven to 220 degrees Celsius Slice the cabbage […]

Low and Slow Cooked Leeks

  PREP TIME: 10mins COOKING TIME: 90mins INGREDIENTS 3 bunches of leeks white parts only 2 garlic finely sliced handful of tarragon (opt) Extra Virgin Olive Oil salt & pepper small lemon zest and juice (below) Mustard Vinaigrette 1tspn Dijon mustard 1tspn Honey 1tspn lemon juice 1/4 cup Extra Virgin Olive Oil salt & pepper […]

Healthy Coleslaw Recipe with Toasted Almonds

Serves 2 Prep Time 30 mins  (240kcal, 30g CHO, 12gP. 10.7g Fat)  1/3 cup almonds, raw 1 cup flat-leaf parsley leaves and stems  250g green or red cabbage  2 carrots  4T Dijon mustard  2t maple syrup  4T apple cider vinegar, unpasteurized  ¼ cup plain, low-fat, organic yoghurt  2 pinches seas salt  2 pinches ground black […]

Detox Salad

Serves 2  Prep time: 15 minutes  1/8 red cabbage, shredded  1.8 white cabbage, shredded  1 carrot, grated 225g broccoli florets, steamed  25g baby spinach or rocket   4 tbsp walnuts  50g spring onions, chopped  ½ avocado, sliced 75g fennel, sliced  4 tbsp roughly chopped parsley  2 tbsp mixed raw seeds  ½ pear, cored and sliced (optional)  […]

Cauliflower-Parsnip Mash with Fresh Herbs

1 small head cauliflower, cut into florets  2 medium parsnips, peeled and chopped  3 to 4T coconut butter or extra-virgin olive oil  2T snipped fresh chives  2T minced fresh parsley  ¼ to ½ t sea salt or Herbamare  Freshly ground black pepper  Place cauliflower and parsnips in a steamer basket ser over a few inches […]

Butternut and Spinach Salad

Serves 2  For the salad:  1 ½  cup roasted butternut, in cubes   100 to 150g baby spinach leaves  1 avocado chopped  ¼ red cabbage, shredded  ¼ cup coconut flakes, lightly toasted  2T pumpkin and sunflower seeds, lightly toasted For the dressing:  120ml olive oil1 cup fresh coriander and basil1 garlic cloves10 cashew nuts1 Tbs. coconut yoghurt […]

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